SAKURA

High Priority - Live, small flying insects found Two live flies in the kitchen. Warning

High Priority - Nonfood-grade containers used for food storage - direct contact with food. 1.) Non food grade containers used for rice, breading, storage 2.) To go bags used to stored raw meat in direct contact with the bag.

High Priority - Raw animal food stored over or with unwashed produce. Raw shell eggs stored above unwashed lemons in the walk in cooler.

High Priority - Roach activity present as evidenced by live roaches found. Three live roaches in sushi prep area on floor under shelves. Repeat Violation Warning

High Priority - Wiping cloth sanitizer solution exceeds the maximum concentration allowed. 200 plus ppm

Basic - Bowl or other container with no handle used to dispense food. 1.)Plate used to scoop sushi rice 2.) Bowl without handle used to scoop chicken Repeat Violation

Basic - Clean glasses, cups, bowls, plates, pots and pans not stored inverted or in a protected manner. Clean dishes stored flooded up in front of the sushi cooler in the dining room.

Basic - Dead roaches on premises. One dead roach in sushi prep area under shelves. One egg sac in sushi prep area under shelves. Repeat Violation Warning

Basic - Employee beverage container on a food preparation table or over/next to clean equipment/utensils. 1.) Employee open drink in reach in cooler. 2.) Employee drink stored above food prep cooler.

Basic - Employee eating while preparing food. Repeat Violation

Basic - Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items. Employee mints stored above food prep area. Repeat Violation

Basic - Equipment and utensils not properly air-dried - wet nesting. Beverage cups stored on cloth towel next to beverage system.

Basic - Equipment or utensils not designed or constructed in a durable manner. Wooden sushi rice container. Made from cypress wood.

Basic - Exterior door has a gap at the threshold that opens to the outside. Kitchen exit door has a gap at the bottom and side.

Basic - Food stored on floor. Walk in cooler: ginger on floor Repeat Violation

Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust.back of wok grill area has old food buildup. 1.) Back of the wok grill. 2.) Hood Filters above wok grill 3.) Fan guards have dust buildup Repeat Violation

Basic - Raw fruits/vegetables not washed prior to preparation. Cucumbers and green onions at sushi prep area

Basic - Reuse of single-service or single-use articles. Reusing metal containers for seaweed wrap

Basic - Unwashed fruits/vegetables stored with ready-to-eat food. Unwashed lettuce stored above ready to eat carrots.

Basic - Wet wiping cloth not stored in sanitizing solution between uses. Wet towel on sushi prep table

Basic - Wiping cloth sanitizing solution stored on the floor. Two sanitizer buckets stored on floor. Placed on shelving during this inspection. Corrected On-Site

High Priority - Container of medicine improperly stored. Bottle of aspirin on shelf near sushi rice. Repeat Violation

High Priority - Non-food grade paper/paper towel used as liner for food container. Linen towel on rice in walk-in cooler. Brown paper towel lining container with sliced cucumbers at sushi station. Raw meat stored directly in to-go bag in walk-in freezer.

High Priority - Raw animal food stored over/not properly separated from ready-to-eat food. Raw spicy tuna over avocados in reach-in cooler behind sushi station, operator moved tuna to the bottom. Corrected On-Site

High Priority - Roach activity present as evidenced by live roaches found. One live roach on floor under hand wash sink next to sushi bar. Warning

High Priority - Rodent activity present as evidenced by rodent droppings found. Fourteen rodent droppings observed on top of chemical containers for dish machine. One rodent dropping observed on lid of bulk rice container on shelf across from kitchen grill. Warning

High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. tofu (50F - Cold Holding) item in reach-in cooler by Togo area, operator had replaced the water from the tap, she then added ice to rapidly cool down. shrimp (48 - Cold Holding); butter (46F - Cold Holding) items in walk-in cooler, ice build up starting to build on the back of fan condenser in unit. Other items 41F or below. Corrective Action Taken Warning

High Priority - Time/temperature control for safety food identified in the written procedure as a food held using time as a public health control has no time marking and the time removed from temperature control cannot be determined. See stop sale. No time mark on sushi rice at sushi bar. Operator time stamped. Corrected On-Site

Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. Cutting boards soiled with mold-like substances. Repeat Violation

Intermediate - Handwash sink used for purposes other than handwashing. Handwashing sink at sushi bar blocked by to-go container in sink.

Intermediate - No proof of required state approved employee training provided for any employees. To order approved program food safety material, call DBPR contracted provider: Florida Restaurant and Lodging Association (SafeStaff) 866-372-7233. All certificates expired. Warning

Intermediate - No proof provided that food employees are informed of their responsibility to report to the person in charge information about their health and activities related to foodborne illnesses. Inspector emailed.

Intermediate - No soap provided at handwash sink. No soap at back kitchen hand wash sink. Operator replaced soap. Corrected On-Site

Intermediate - Water with a temperature of least 85 degrees Fahrenheit not provided/shut off at employee handwash sink. Water temperature 80F at back hand wash sink next to door pass-through, the hot water handle is stripped.

Basic - Bowl or other container with no handle used to dispense food. No-handle bowls used as scoops in several food containers in kitchen. No-handle bowls used as scoop in reach-in cooler. Repeat Violation

Basic - Cardboard used on floor as anti-slip measure not replaced every day or when heavily soiled, whichever comes first. Cardboard wet and soiled with food debris and grease inside walk-in cooler. Repeat Violation

Basic - Dead roaches on premises. One dead roach on lower shelf of kitchen prep table. One dead roach on floor in single-service storage area. Warning

Basic - Employee beverage container on a food preparation table or over/next to clean equipment/utensils. Employee drink on prep table near sushi bar. Manager discarded. Repeat Violation

Basic - Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items. Employee T-shirt on top shelf of rack across from dish machine over breading. Repeat Violation

Basic - Equipment in poor repair. Multiple cutting boards grooved. Torn reach-in cooler gasket at sushi bar. Sushi case sliding doors repaired with clear tape. Ice build up in walk-in freezer. Repeat Violation

Basic - Floor area(s) covered with standing water. Standing water on kitchen floor by reach-in cooler on cooks line.

Basic - Floor soiled/has accumulation of debris. Under equipment on back kitchen cooks line. Floor inside the walk-in freezer soiled with food debris. Repeat Violation

Basic - Food stored on floor. Several cases of food on floor of walk-in freezer. Repeat Violation

Basic - In-use utensil not stored with handle above the top of time/temperature control for safety food and rim of the container. Tong handle in container of noodles. Spoon handle submerged in cooked rice in walk-in cooler.

Basic - Nonfood-contact equipment exposed to splash/spillage not constructed of materials that are corrosion resistant, non-absorbent, smooth and easily cleanable. Untreated wood panel under sauce containers on lower shelf of prep table in kitchen.

Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Hibachi hood filters soiled with grease accumulation. Reach-in cooler gaskets and door handle area soiled with food debris. Walk-in cooler food racks rusty and soiled with food debris. Prep table legs soiled with grease accumulation. Fan guard in walk-in cooler soiled with dust and mold-like substance. Repeat Violation

Basic - Stored food not covered. Pan of chicken in walk-in freezer not covered. Operator covered with wrap. Corrected On-Site Repeat Violation

Basic - Wall soiled with accumulated grease, food debris, and/or dust. Wall next to sushi cooler soiled with food splash and grease accumulations.

Basic - Water leaking from pipe and/or faucet/handle. Underneath hand wash sink at hibachi station. Bucket underneath to catch water. Repeat Violation

Basic - Wet wiping cloth not stored in sanitizing solution between uses. Wet wiping cloth on sushi bar prep table. Sani-bucket on floor at hibachi grill. Repeat Violation

High Priority - Container of medicine improperly stored. Multiple medicines (pills and syrups) over tea pots and tea bags across from sushi area. Operator moved medicine. Corrected On-Site Repeat Violation Admin Complaint

High Priority - Live, small flying insects in kitchen, food preparation area, food storage area and/or bar area. 2 flies flying around chest reach-in freezer near back door in kitchen.

High Priority - Nonfood-grade bags used in direct contact with food. Thank you to-go bags with chicken directly inside them inside walk-in cooler and walk-in freezer. Repeat Violation Admin Complaint

High Priority - Raw animal food stored over/not properly separated from ready-to-eat food. Shrimp and raw shell eggs over soy sauce containers in walk-in cooler. Repeat Violation Admin Complaint

High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. tuna (50,55F - Cold Holding); shrimp (46F - Cold Holding) in sushi case operator stated the case is opened and closed constantly, operator added ice to case retested items between 40-42F. Corrected On-Site Repeat Violation Admin Complaint

High Priority - Time/temperature control for safety food identified in the written procedure as a food held using time as a public health control has no time marking and the time removed from temperature control cannot be determined. Tempura batter and sushi rice. Operator labeled 12-4. Corrected On-Site Repeat Violation Admin Complaint

Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. Multiple stained cutting boards in establishment. Interior reach-in cooler at sushi station. Interior ice machine. Soda nozzles at drink machine. Ice bin at drink machine. Repeat Violation

Intermediate - Handwash sink used for purposes other than handwashing. Container in hand sink by hibachi station.

Intermediate - Menu does not identify which items contain raw or undercooked animal foods covered by the consumer advisory. Manager confirmed that several menu items are served raw. Warning

Intermediate - No paper towels or mechanical hand drying device provided at handwash sink. At hws by hibachi. Handwash sign partially missing at hand washing sink by mop sink. Repeat Violation

Intermediate - Spray bottle containing toxic substance not labeled. Chemical hanging on rack by dish machine. Repeat Violation

Basic - Bowl or other container with no handle used to dispense food. Bowl inside tempura flakes on dry storage shelf.

Basic - Carbon dioxide/helium tanks not adequately secured. Inside side closet storage room.

Basic - Cardboard used on floor as anti-slip measure not replaced every day or when heavily soiled, whichever comes first. Inside walk-in cooler.

Basic - Ceiling tile missing. Inside storage room in dining room.

Basic - Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items. Phone on top of microwave. Repeat Violation

Basic - Employee preparing food in customer section of dining area. Employee pouring soy sauce in cups in dining room. Repeat Violation

Basic - Equipment in poor repair. Multiple cutting boards with cut marks. Sushi case sliding doors repaired with clear tape. Ice build up in reach-in freezer at sushi station.

Basic - Floor soiled/has accumulation of debris. Under equipment on back kitchen cooks line. Floor inside the walk-in freezer soiled.

Basic - Fly sticky tape hanging over food/food preparation area/food-contact equipment. Over dry storage area in back kitchen by warewashing area. Operator removed tape. Corrected On-Site

Basic - Food stored on floor. Carrots and onions on floor in walk-in cooler. Raw chicken on floor in walk-in freezer. Jugs of oil on floor in storage room in finding room. Repeat Violation

Basic - Ice bucket/shovel stored on floor between uses. Ice bucket on floor in side storage closet.

Basic - In-use knife/knives stored in cracks between pieces of equipment. 3 knives between prep table and reach-in cooler in back kitchen.

Basic - Light shield damaged/in disrepair. In side closet storage room.

Basic - Nonfood-contact equipment exposed to splash/spillage not constructed of materials that are corrosion resistant, non-absorbent, smooth and easily cleanable. Wooden pallets holding Togo boxes and jugs of oil in side storage room in dining room.

Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Multiple reach-in cooler gaskets soiled. The walk-in cooler door jam. Walk-in cooler food racks. Exterior rice cooker is soiled. Fan guard in walk-in cooler. Sides of hibachi grill. Hood filters above hibachi station. Repeat Violation

Basic - Single-service articles improperly stored. Togo boxes on floor at hibachi and dry storage room in dining room. Repeat Violation

Basic - Stored food not covered. Wontons in walk-in freezer, operator covered. Corrected On-Site

Basic - Time/temperature control for safety food thawed in an improper manner. Box of shrimp thawing room temperature in kitchen. Operator placed in freezer. Corrected On-Site Repeat Violation

Basic - Water leaking from pipe and/or faucet/handle. Underneath hand wash sink in hibachi station, operator stated they are waiting for part to fix pipes. Repeat Violation

Basic - Wet mop not stored in a manner to allow the mop to dry.

High Priority - Employee washed hands with cold water. Hibachi employee.

High Priority - Nonfood-grade bags used in direct contact with food. Cooked noodles in walk in cooler. Raw beef and fish in walk in freezer.

High Priority - Raw animal food stored over/not properly separated from ready-to-eat food. Raw fish over salads in reach in cooler at front line. Raw eggs over cooked noodles in walk in cooler. Raw beef over onions in walk in cooler. Raw tuna with cooked shrimp in reach in cooler at sushi area.

High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Cookline cooler: crab (57F - Cold Holding); dumplings (46F - Cold Holding) Walk in cooler: butter (47F - Cold Holding); cheese (47F - Cold Holding); noodles (47F - Cold Holding) technician has been contacted to look at cooler. Sushi: salmon (51F - Cold Holding); tuna (49F - Cold Holding) Hibachi: shrimp (46F - Cold Holding) scallops (45F - Cold Holding); cheese (45F - Cold Holding); salmon (46F - Cold Holding) Server front cooler: yum yum sauce (63F - Cold Holding); salmon (51F - Cold Holding) Warning

High Priority - Toxic substance/chemical improperly stored. Spray bottle of soap over soda box hookups in side room.

Intermediate - Handwash sink not accessible for employee use at all times. Containers in Handwash sink at sushi area. Employee moved. Corrected On-Site

Intermediate - Handwash sink used for purposes other than handwashing. Employee rinsed knife at Handwash sink at dish area. Employee dumped drink in Handwash sink on cooks line.

Intermediate - No paper towels or mechanical hand drying device provided at handwash sink. Sink by dish machine.

Intermediate - Spray bottle containing toxic substance not labeled. 2 spray bottles at dish area.

Intermediate - Water with a temperature of at least 100 degrees Fahrenheit not provided/shut off at employee handwash sink. Sink by the hibachi no hot water. Sink by the dish area no cold water.

Basic - Bowl or other container with no handle used to dispense food. Bowl in noodles at hibachi station.

Basic - Carbon dioxide/helium tanks not adequately secured. In side room.

Basic - Employee beverage container on a food preparation table or over/next to clean equipment/utensils. Beverage over reach in cooler on cooks line. Employee moved. Corrected On-Site

Basic - Floor soiled/has accumulation of debris. In walk in cooler under shelves.

Basic - Fly sticky tape hanging over food/food preparation area/food-contact equipment. On shelf with seasonings.

Basic - Food stored on floor. Multiple items on the floor in walk in freezer.

Basic - In-use knife/knives stored in cracks between pieces of equipment. Multiple on the cooks line.

Basic - No handwashing sign provided at a hand sink used by food employees. Sink by ice machine.

Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Gaskets on reach in cooler at sushi area. Spray hose soiled. Fan guard soiled in walk in cooler.

Basic - Single-service articles not stored inverted or protected from contamination. At the sushi area. Togo cups on floor in side room.